Three new restaurants designed by Boulder architecture firm Arch11
have opened in Denver.
Blue Island Oyster Bar
in Cherry Creek melds elements of rustic East Coast oyster shacks with Denver's artisanal dining trends. The open kitchen design and central shucking counter highlights the growing desire for experiential dining where customers see their food prepared.
"With baskets of oysters on ice right in front of diners, customers express how intimately connected they are to their food and the story of oysters," says Arch11 principal and lead architect Ken Andrews.
Arch11 also helped design Whiskey Tango Foxtrot
in the Prospect area near Coors Field. Collaborating with a team assembled by the Tavern Hospitality Group, the bar's timeless atmosphere is poised to become the social hub of the neighborhood. The restaurant's earthy palette of concrete, steel and wood highlighted with warm washes of soft light sets a sociable tone with a splash of sophistication. The 3,200-square-foot space offers an intimate drinking and dining experience that distinguishes it from the city's popular expansive craft beer halls.
Chef Steven Redzikowski and beverage director Bryan Dayton, the partners behind the award-winning Oak at Fourteenth in Boulder, tapped Arch11 to create their fast-casual rotisserie restaurant Brider
in the Nichols Building in the Central Platte Valley.
"The space didn't have a history or patina of its own, so we had to create it," Andrews says.
Andrews' team applied a palette of classic materials to the interiors, including repurposed oak, Carrara marble, chalkboard menus and steel. Layered textures, geometric wall planes and custom built-ins, along with bright green flashes of colors and Knoll furnishings, give the space an old-soul feel with clean modernist lines.
Contact Confluence Denver Development News Editor Margaret Jackson with tips and leads for future stories at firstname.lastname@example.org.